Breakfast Bread Bowls are hollowed-out kaiser rolls brushed with garlic butter and filled with eggs, onions, peppers, and bacon, all topped with cheese! Try my Breakfast Hand Pies for another delicious breakfast.
Breakfast Bread Bowl
This Breakfast Bread Bowl recipe does have a lot of steps to it, but many parts can be prepared ahead of time! It’s a hearty breakfast that could also be ‘brinner’ (breakfast food at dinner) because it’s that good (and filling)! You get your protein from the eggs and bacon, carbs from the bread, and vegetables from the peppers and onions.
Breakfast Bread Bowl Ingredients
There are three parts to this recipe–egg mixture, bread bowls, and toppings. Again, you can prepare some of the breakfast bread bowl recipe ahead of time so it is not too overwhelming, even on a busy morning.
Egg Mixture: The egg mixture is loaded with red onions, bell peppers (yellow and red), and bacon. Go ahead and add mushrooms, green peppers, jalapeno peppers, and other ingredients you love to the egg mixture. Cut up the veggies the day before to save time.
Bacon: The bacon is the only meat in the egg mixture. Feel free to leave it out to make this recipe meatless. Or, use breakfast sausage or another sausage in place of the bacon, or in addition to the bacon. To make the bacon ahead of time, bake it in the oven at 415°F for 18-20 minutes on a baking sheet lined with aluminum foil.
Rolls: I used 5-6 inch kaiser rolls for this recipe to keep individual servings. Sourdough bread is also a great and delicious choice to use. You could also buy bread bowls at some grocery stores.
Toppings: Mozzarella cheese is melted on top of the bread bowls. And then, diced tomatoes and parsley are an added touch to the bread bowl.
Cutting a Bread Bowl
To cut out a bread bowl, move in from the edge a bit and use a serrated knife to cut a circle around the top. I try to cut at an angle, with my knife pointing towards the center of the bread so that a V shape will pop out of the bread.
You can then use your fingers to remove any additional bread if you would like. (As in, it can be as hollow as you prefer.) We diced up the bread top and toasted it with butter and garlic for a homemade crouton. Place the hollowed-out bread onto a sheet pan lined with parchment paper.
You can cover them and let them sit out overnight if you are getting things prepared ahead of time. Plus, letting the bread sit out overnight will help them be nice and crispy when heated in the oven.
Once the veggies have been cut up and the bacon cooked and crumbled, it’s easy to get the egg mixture made. This will go into the bread bowls. To make the egg mixture, first, melt butter in a frying pan over medium heat and cook the onion and the peppers. Remove the cooked vegetables and set them aside as you cook the eggs.
In a medium bowl, whisk together the eggs and salt. Wipe out the pan with a paper towel and add the whisked eggs to it. Use a rubber spatula to pull the eggs into pillowy curds (scrambled eggs) until cooked through.
Once cooked, add the onions, peppers, and cooked bacon to the eggs. (You may want to reserve some of the bacon to use as a topping.) Gently fold everything together and set it aside. Tent the eggs to keep them warm. (I could actually eat this mixture on its own, it’s so flavorful!)
How to Make Breakfast Bread Bowls
With the egg mixture made, it’s time to get the breakfast bread bowls made and devoured! First, set the oven rack to its lowest position and set the oven to about 450°F (or a low broil). In a small bowl, combine the butter, salt, garlic powder, and parsley. Place the bread bowls onto a baking sheet lined with parchment paper (if not done already).
Brush the garlic butter equally on the bread bowls. Be sure to get the butter inside and outside of the rolls. Place the pan of bread bowls on the bottom rack in the oven and low-broil for 4-5 minutes, or until the bread bowls are golden brown and slightly crispy.
Remove the bread bowls from the oven and load up each with a quarter of the egg mixture topped with a quarter of the shredded cheese. Place the bread bowls back in the oven on the lowest rack and low broil for another 4-5 minutes, or until the cheese is hot and bubbly. Once done, serve the breakfast bread bowls topped with diced tomatoes and parsley.
Looking for More Breakfast Recipes?
Breakfast Bread Bowl
Breakfast Bread Bowls are hollowed-out kaiser rolls brushed with garlic butter and filled with eggs, onions, peppers, and bacon, all topped with cheese!
- 2 tablespoons butter
- ½ red onion, diced (about ½ cup)
- ½ yellow bell pepper, diced (about ½ cup)
- ½ red bell pepper, diced (about ½ cup)
- 8 slices thick-cut bacon, cooked and crumbled (reserve some for topping)
- 6 large eggs, whisked
- ½ teaspoon salt
- 4 bread bowls, or 4-5 inch rolls--we use kaiser rolls
- 4 tablespoons butter melted
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 cup mozzarella cheese, divided
- ¼ cup diced tomatoes, for topping
- parsley, for topping
In a frying pan, melt butter over medium heat, add onions, peppers, and cook until soft (about 5-8 minutes). Stirring occasionally.
Transfer onions and peppers to a bowl and set aside.
Use a paper towel to wipe out the pan.
In a medium bowl combine eggs and salt. Whisk until combined.
To the same frying pan over medium heat, add egg mixture. Use a rubber spatula to pull the egg into pillowy curds.
Once the eggs are cooked, add the onions, peppers, and cooked bacon and fold them together.
Tent the egg mixture to keep warm and set aside.
Place an oven rack at the bottom setting and set the oven to low broil (about 450°F).
Place the bread rolls on a parchment-lined baking sheet. Cut the top of each bread roll off and scoop out the insides (leaving the bottom intact).
In a small bowl combine butter, salt, garlic powder, and parsley.
Brush the rolls on the outside and inside with the butter mixture.
Transfer the pan to the bottom rack and broil for 4-5 minutes or until golden brown and slightly crispy.
Remove from oven and add ¼ of the egg mixture into the center of each bread bowl. Top with ¼ of the cheese and place back into the oven on the low broil setting for 4-5 more minutes or until cheese is hot and bubbly.
Serve the breakfast bread bowls with diced tomatoes and parsley, for garnish.